[oz-food] Re: Kofta with tahini, potato and onion (from Falastin)

From: "Tilden, Steve ST" <Steve.Tilden@xxxxxxxxxxxxxxxxxx>
To: "oz-food@xxxxxxxxxxxxx" <oz-food@xxxxxxxxxxxxx>
Date: Sat, 9 Oct 2021 06:00:41 +0000

Wow Vicki

Looks fantastic.

I’ll file this recipe away for a rainy day as has all the tastes I love.

Cheers
Steve

From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Vicki Taylor
Sent: Saturday, 9 October 2021 2:39 PM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Kofta with tahini, potato and onion (from Falastin)

So I did end up making this, and I’m very glad I did. Really different from
what we’re used to, but tasty and we’ll have again.

Vicki. :-)

[cid:image001.jpg@01D7BD2F.2F78D6C0]

Kofta with tahini, potato and onion

Servings: 4

Ingredients:
3 baking potatoes (500 g), peeled and cut into roughly 1½ cm dice (470g)
3 tbsp olive oil

Sauce:
125 g tahini
80 g Greek-style yoghurt
1½ tbsp lemon juice
¾ tbsp cider vinegar
2 garlic cloves, crushed

1 onion, thinly sliced (150 g)
5 g picked parsley leaves
25 g pine nuts, lightly toasted (see page 339)
½ tsp Aleppo chilli flakes (or ¼ tsp regular chilli flakes)
Salt and black pepper

Kofta:
250 g lamb mince (at least 20% fat)
250 g beef mince (at least 20% fat)
½ an onion, coarsely grated (75 g)
1 large plum tomato, coarsely grated and skin discarded (90 g)
1 tsp tomato purée
2 tsp olive oil
¾ tsp allspice
¾ tsp ground cinnamon
1 tsp Aleppo chilli flakes (or ½ tsp regular chilli flakes)
10 g parsley, roughly chopped
2 garlic cloves, crushed

Directions:
Preheat the oven to 220°C fan.

In a medium bowl, toss the potatoes with 2 tablespoons of oil, ¾ teaspoon of
salt and a good grind of black pepper. Transfer to a parchment-lined baking
tray and bake for 25 minutes, tossing halfway through, until golden and cooked
through. Remove from the oven and set aside.

Increase the oven to 230°C fan.

Meanwhile, put all the ingredients for the kofta mixture into another medium
bowl with 1 teaspoon of salt and a generous grind of black pepper. Shape into
12 little torpedo-shaped pieces, each weighing about 55–60g. Set aside while
you prepare the sauce.
To make the sauce:
Put the tahini, yoghurt, lemon juice, vinegar and garlic into a medium bowl
with 125 ml of water, ¾ teaspoon of salt and a good grind of black pepper.
Whisk together well, until smooth and slightly runny, and set aside until
needed.

Put the remaining tablespoon of oil into a large ovenproof sauté pan and place
on a medium-high heat. Add the kofta and the sliced onion and cook for about 5
minutes, or until the kofta are lightly coloured and the onion has softened.
Transfer the pan to the oven and bake for 4 minutes, or until the kofta are
cooked through and the onions have lightly browned.

Remove from the oven, stir in the potatoes and pour over the tahini sauce.
Swirl the pan, so that the sauce gets distributed, and return to the oven for a
final 4 minutes, or until the sauce is bubbling.

Remove from the oven and leave to cool for 5 minutes before topping with the
picked parsley, pine nuts and chilli. Serve directly from the pan.

Notes:
Playing around:
This is a rich dish, thanks to the tahini. If you want to lighten things up,
the potatoes can be replaced with florets of cauliflower. Other vegetables also
work: cubes of butternut squash or pumpkin, for example. If you do this, the
cauliflower will need 5 minutes less in the oven than the potatoes and the
squash or pumpkin will need about 5 minutes more.

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Follow-Ups:
- [oz-food] Re: Kofta with tahini, potato and onion (from Falastin)
  - From: Justin Martin

References:
- [oz-food] Kofta with tahini, potato and onion (from Falastin)
  - From: Vicki Taylor

[oz-food] Re: Kofta with tahini, potato and onion (from Falastin)

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